Carrot Cake Protein Bars
Make these no bake Carrot Cake Protein Bars for a high-protein, meal prep friendly snack that tastes just like your favourite carrot cake!
Servings: 10
Ingredients
- ¼ cup nut butter (I recommend almond butter)
- ¼ cup maple syrup
- 2 cups oat flour (blended oats)
- ½ cup almond flour
- ½ cup vanilla protein powder
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup freshly shredded carrots (not matchstick carrots, about 1 large carrot)
- 1 tablespoon milk, if needed
For the protein frosting:
- ½ cup light cream cheese, softened to room temperature
- 2 teaspoon vanilla protein powder
- 1-2 tablespoon milk, to thin
Instructions
- In a large mixing bowl, whisk together nut butter and maple syrup until smooth.
- To the same bowl, mix in oat flour, almond flour, vanilla protein powder, cinnamon, nutmeg and salt. Use a spoon or spatula mix the ingredients as best as you can (the mixture will be dry).
- Add the shredded carrots to the bowl and use your hands to combine everything. Ensure you are incorporating the dry ingredients at the bottom of the bowl as well! *Using your hands should allow you to combine everything to form a batter with a texture similar to a thick cookie dough (it should be sticky enough to hold together). However if you are finding the dough is still too dry- I recommend adding 1-2 tablespoon of milk (start with 1).
- Press the dough into a 9x4.5 inch loaf pan (if it is not a silicone pan I recommend lining with parchment paper first for easy removal).
- Make the frosting by whisking together the cream cheese, protein powder and milk in a small bowl.
- Spread the frosting in a thin layer over the dough. Place the pan in the freezer to harden for at least 1 hour.
- Once hardened- slice the bars into 10 equal sized bars using a sharp knife (or 20 bite sized pieces). I recommend storing in the freezer and allowing the bar to soften for a few minutes before eating!
Notes
*I DO NOT recommend substituting the freshly shredded carrots with pre-shredded carrots. Pre-shredded carrots or matchstick carrots will lack the moisture needed to hold the bars together.
**The dough WILL be dry until the carrots are added and will only start coming together to form a dough when you use your hands to incorporate both the dry and wet ingredients together. If it is STILL too try adding 1-2 tablespoon milk.
***You CAN store these in the fridge, however please note the frosting will not completely harden and will be a bit messy!
****You can also roll these into bite sized- balls or slice into 20 bars for a quick, smaller option!
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1bar | Calories: 243kcal | Carbohydrates: 28g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 156mg | Potassium: 228mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1144IU | Vitamin C: 0.4mg | Calcium: 101mg | Iron: 1mg
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